The first time I made this salad, my family couldn’t get enough and it was a winner where ever I would take it. This would go great with anything and be perfect for Lunchbots Lunchboxes. I no longer have the recipe, so this is coming from my recipe bank, in my head ………….

You can replace the pumpkin with Sweet Potato (Kumara)

What you’ll need

What to do

  1. Combine the last 4 ingredients above in any Jam/Sauce jar and shake until emulsified.
  2. Preheat oven to 180C.
  3. Line a tray with baking paper. Place pumpkin on tray and dress it with a little bit of olive oil, then sprinkle with Rosemary and a little salt.
  4. Bake for about 20 minutes, then add garlic cloves, red capsicum and red onion.
  5. Bake a further 10 minutes or until pumpkin is cooked.
  6. While the pumpkin is cooking, bring some water to the boil in a medium saucepan. Once boiled, season with salt and add Orzo or Risoni. Stir well and cook until al dente (it cooks about the same as normal pasta, about 10-15 minutes, just check the back of the packet for details)
  7. Once the orzo/risoni is cooked, drain and rinse under some cold water for a minute or so. The orzo/risoni tends to be a bit sticky if you don’t rinse it properly, so make sure you do this.
  8. In a large bowl add the cherry tomatoes, feta, basil, red onion, red capsicum, garlic cloves, orzo/risoni and the pumpkin. Mix well.
  9. Dress your salad, with the lemon pepper vinaigrette just before serving
  10. Then your salad is ready, enjoy!!
  11. Add a small can of Tuna or Salmon to the salad for a great lunch.

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